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Traditional Lasagna


  • 1 pound ground beef
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1/2 to 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 3 large eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups 4% Daisy small-curd cottage cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese (about 6 ounces)
  • 3 cups shredded part-skim mozzarella cheese, divided


  • 1. In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
  • 2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
  • 3. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
  • 4. Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts

1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein.


Average Rating: 4.841614
  • RosanneMack
    Mar 21, 2020
    I dont think this is traditional. I'm Italian. We never use cottage cheese in lasagna. Only ricotta.
  • Gina
    Mar 13, 2020
    I have been Italian all of my life and have never, ever used cottage cheese in lasagna. My poor, dear mother, who was born and raised in Italy, is now rolling in her grave at the thought of this. Good God people!!!
  • Marcie
    Mar 12, 2020
    I ran across this recipe and it reminded me of my older cousins lasagne. Once I made it the first time it became my go to guide on layering and the cottage cheese ands ricotta sauce.. .I use my own recipe for the sauce and I think the next time I'll make it how I did as a young adult with burgundy in it. Oh so good
  • Momma Duck1
    Nov 20, 2019
    Love the use of provolone cheese. I added a little more sauce.
  • Molly
    Nov 18, 2019
    Delicious recipe - I’ve used it more than once. I always make just a little more sauce - we’re sauce lovers. And one additional comment to Martin. Please keep your sexist comments off of Taste oh Home. If it’s beneath you, move on.
  • pajamaangel
    Sep 20, 2019
    I was wary using pork sausage, but what a great flavor it added to this dish! This was a big hit with the family.
  • rstark56
    Jul 29, 2019
    Love it! I typically use more ricotta and less cottage cheese because it's hard to find an 8 oz. container of ricotta. I prefer Italian sausage to plain pork sausage. Glad there is no onion because my daughter can't tolerate them. Yum!
  • tekla92
    Jul 14, 2019
    I am making this right now,but...I need someone to explain the reason for provolone cheese Isn't to dry?
  • tsuop
    Jun 1, 2019
    I changed 3 things, no sugar, used ricotta cheese
  • Mike
    May 19, 2019
    This recipe is absolutely amazing. I found this recipe 4 years ago when I had moved out on my own into my new house. This is my fourth time making it and it seems to get better every time!!!!! Good job taste of home!
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